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Welcome to the Milling and Baking Bonanza!

Throughout this workshop, expect to be inspired to bring whole grains into your kitchen. With heritage grain bakers, researchers, and enthusiasts sharing their wisdom from working with ancient grains, this will be an inspirationally mouth-watering event!

There are 8 Lessons, each focusing on a different element of processing whole grains. Paul Lebeau from Mockmill will be giving an awe-inspiring Milling Demo…and do not be surprised when you realize you need a Mockmill in your life! Whole Grain Connection’s Monica Spiller gives an impassioned talk on the Nutritional and Environmental Benefits of Whole Grains. James Beard nominee Don Guerra of Barrio Bread will take us on a tour of his successful Artisanal Bread Bakery. During our virtual break, Bill McDorman shows how to make an 8-minute pizza using freshly milled grains. Ever baked a pie with whole grains? With Wendy Achatz from Achatz Handmade Pies guiding you, prepare for a treat with her Whole Wheat Pie Crust Demo. Grainiac Steve Alston will explain and show his methodical process for the ultimate Sourdough Bread Baking experience. Beata Tsosie-Pena of Tewa Women United will share the importance of growing and consuming Amaranth in the southwest. The Bonanza concludes with Julian Vasquez and Josselin Chun from the Garden’s Edge for a truly special Traditional Tortilla Demonstration.

We hope you enjoy!